Ichiban Dashi ( Basic Soup Stock)
Author: Epicurus.com Kitchens
Recipe type: Stocks and Foundation Sauces
- 4 pints cold water
- 1/2 ounces katsuobushi
- 3 inch square kombu
- Pour 4 pints of cold water into large saucepan and bring it to boil.
- Drop in Kombu, and bring just to boil again, then remove the Kombu and set aside. Stir in the Katsuobushi and turn off heat. Let rest for 2 minutes, then skim off scum. Strain out Katsuobushi. Set both aside. The Stock may be used immediately or can be used up to 8 hours later.
- Can be kept in fridge for up to 2 days.